Cocoa-Nut Cake

Two eggs, one cup white sugar, one-half a cup sweeet milk, one-quarter cup of butter, one and one-half cups of flour, one and one-half teaspoonfuls baking-powder. Bake in a moderate oven in pans one inch deep. To prepare the desiccated cocoa-nut, beat the whites of two eggs to a stiff froth, add one cup of pulverized sugar and the cocoa-nut, after soaking it in boiling milk. Spread the mixture between the layers of cake and over the top.

Ice Cream Cake

Two cups white sugar, one cup butter, one cup sweet milk, whites of eight eggs, two teaspoonfuls cream tartar, one teaspoon-ful soda, three and one-quarter cups winter wheat flour - if spring wheat flour is used, four cups. Bake in jelly-pans. Make an icing as follows: Three cups sugar, one of water; boil to a thick clear sirup, and pour boiling hot over the whites of three eggs; stir the mixture while pouring in; add one teaspoonful citric acid; flavor with lemon or vanilla, and spread each layer and top.

Cream Cake

One cup white sugar, one and one-half cups flour, three eggs beaten separate and very light, two tablespoons water, one teaspoon baking-powder. Bake in two cakes. Cream: One pint milk,, one cup sugar, one-half cup butter, three eggs, two tablespoons flour; lemon extract. Cut each cake and fill with the cream.

Chocolate Cake

Two cups sugar, two-thirds cup of butter, one cup sweet milk, three cups flour, three eggs, two teaspoons baking-powder; lemon extract. Bake as jelly-cake. Caramel: The whites of three eggs beaten very stiff; two cups sugar boiled until almost candy; pour over slowly on the whites, beating them quite fast; one-half cake chocolate, grated; vanilla extract; stir until cool, then put between each cake and over the top and sides.

Fig Cake

For the cake take one cup of butter, two cups of sugar, three and one-half cups of flour, one-half cup of sweet milk, whites of seven eggs, two teaspoons of baking-powder. Bake in layers. For the filling, take a pound of figs, chop fine, and put in a stew-pan on the stove; pour over it a teacup of water, and add one-half cup of sugar. Cook all together until soft and smooth. Let it cook, and spread between the layers.

Chocolate Frosting

One cake (or one-half pound; French vanilla sweet chocolate, grated; one-half cup granulated sugar, three-fourths of a cup of sweet milk; one tablespoon butter, a little salt. Boil twenty minutes, stirring constantly; take from the fire and pour into a dish. When near cool, add one tablespoon of vanilla; spread on the cake. If the mixture is thicker than jelly, thin it with milk. This quantity will ice two cakes, three layers each. The best cake is gold cake, baked in jelly-tins.

Lemon Jelly-Cake

Cake: One cup sugar, one egg, butter size of an egg, one cup milk, three cups flour. Jelly: Rind and juice of one lemon, one egg, one cup sugar, three teaspoonfuls corn starch, one cup hot water; mix, and let it boil up once.

Gentlemen's Favorite

One-half cup of butter, two cups of sugar, beaten to a cream, seven eggs beaten separately, two tablespoonfuls of water, two cups of flour, two teaspoonfuls of baking-powder. Bake in jelly-cake pans in a quick oven. Jelly: One egg, a cup of sugar, three grated apples and one lemon. Stir until it boils-and becomes thick. Let it cool before putting on the cake.

Cocoa-Nut Cake

After using the whites of ten eggs for snow cake, take the yolks, one and one-half cup sugar, two thirds butter, two-thirds sweet milk, two cups flour, one teaspoon soda, one cream tartar, whites of four or five eggs for frosting; sprinkle cocoa-nut upon each layer of frosting.

Chocolate Cake Make as for nice cup cake, bake in jelly-cake tins. Icing: Boil together for a few minutes three cups of sugar and one cup boiling water; pour this sirup into half a cake of chocolate, grated; add whites of three eggs beaten stiff. Put this icing between layers of cake and on top.

Two eggs, two tablespoonfuls butter, one cup sugar, half cup milk, two cups flour, two cups cocoa-nut soaked in milk, two teaspoons baking-powder.

Sponge Cake

Take three eggs, beat three minutes, then add one and one-half cup sugar, and beat five minutes; add one teacup flour, and one teaspoon cream tartar, and beat three minutes; add one-half teaspoon soda, dissolved in one-half cup cold water, and another cup of flour; beat enough to mix well. Flavor and bake in a deep pan in a quick oven.

Four eggs, one cup of sugar (yolks and sugar beaten until very light, and whites beaten separately), one cup of flour, into which has been sifted one teaspoonful of baking-powder. Flavor to taste.

Easy Sponge Cake

Three eggs beaten one minute; add one and one-half cups of sugar beat-ten five minutes, one cup of flour beaten one minute: one-half cup of cold water and another cup of flour, in which has been mixed two teaspoons of baking-powder, beaten one minute. Bake in a slow oven.